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Starlight sugar crisps

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Ingredients/Components

sugar
eggs - 2 item
vanilla - 1 tsp
sour cream - 1/2 c
butter or margarine - 1/2 c
salt
flour
water - 1/4 c
dry yeast - 1 pkg
Crisco or lard - 1/2 c

How to make starlight sugar crisps:

Soften 1 package dry yeast in 1/4 cup very warm water. Cut butter and Crisco into flour and salt mixture until particles are the size of small peas. Blend in the beaten eggs, sour thick or commercial cream, vanilla and the softened yeast. Mix thoroughly. Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days and baked as needed.

Combine sugar and 2 teaspoons vanilla. Roll out half of chilled dough on pastry board which has been sprinkled with about 1/2 cup of the vanilla sugar. Roll out to a 16 x 8-inch rectangle. Sprinkle with about 1 tablespoon more vanilla sugar. Fold one end of dough over center. Fold other end over to make 3 layers. Turn 1/4 way around; repeat rolling and folding twice. Sprinkle board with additional vanilla sugar as necessary. Roll out to a 16 x 18-inch rectangle, 1/4-inch thick. Cut into 4 x 1-inch strips. Twist each strip 2 or 3 times. Place on greased baking sheets. Repeat entire process with remaining dough.

Bake in a moderate oven (375°) for 15 to 20 minutes, until light golden brown. Makes about 5 dozen.

Recipe categories: Desserts, < 4 hours, Cookie and brownie.

Rating:

3.4

Average rating: 3.4, total votes: 8

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Related ingredients:

graham cracker crumbs, sugar, eggs, vanilla, milk, coconut